Recipe

If the vegetable garden says they have crates full of Groningen blue-cut sauce for you and you have no idea what it is… Then I let it come because I am looking forward to an insanely creative cooking experiment. And so it went ok now. It became a Moroccan dish and a hit with the guests. You can also replace the blue-cut puree by using half half spinach and endive.

Turnips, they are tasty, crunchy and versatile in use. In this recipe I transform them into a Middle Eastern dish, a delicious creamy spicy sauce that can be booked as comfort food.

I was in Morocco and got a dish that totally surprised me. Strangely enough, I don’t remember what it was, but I do remember that once I got home I would make this dish. With the inspiration from Morocco, I knew this would be a fatally delicious combination. And it is. As a big exception, this was on the menu for weeks, simply because everyone loved it so much that I wanted to reach as many guests as possible with it. Totally addicted to this dish.

It is a very tasty snack to start a menu. It has everything in it. It’s a variation I made on Ottolenghi’s vine leaf cake. I dressed and filled it a bit more.